Roast Vege Quinoa Salad

roast vege quinoa salad

roast vege quinoa salad

This is a very easy, quick and delicious salad. A little bit the flavour profile of a ratatouille but without the tomato and instead of being stewy, the veges are caramellised on the outside and goey on the inside.

There are only a couple of tricks to it:

  • Roast in a hot oven to avoid stewing the veges
  • use a large tray (or two) so all the veges are in one layer (see above)
  • use plenty of olive oil and season well
  • use way less water to cook the quinoa than typically instructed on the quinoa box

It’s good warm but I think it’s better the next day served at room temp after a night of mingling in the fridge. This recipe is courtesy of our daughter’s godmother. Thanks Laura!

  • 1 large or a couple of medium sized onions
  • 1 large courgette
  • 1 eggplant
  • 2 bell peppers
  • 100ml quinoa
  • olive oil
  • salt and black pepper
  • some form of acid (lemon or vinegar – I’d stare clear of sweeter vinegars personally though) – you can leave this out at a pinch too

Optionally you can also add:

  • fresh herbs
  • crumbled feta (though I’d tone down the salt on the veges a bit if using feta)
  1. Preheat your oven to 225C.
  2. Wash and slice all the veges into bite sized chunks (inch cubed about, but it’s not super important).
  3. Lay the veges out onto one (or more) baking trays so that they’re in one layer.
  4. Generously coat the veges in oil and season well with salt and freshly milled black pepper.
  5. Roast for about 30mins or until they veges have caramellised. At this point they should be pretty well cooked through, but sometimes the courgettes in particular still have a little bite to them which I personally don’t mind.
  6. Remove from the oven and cook the quinoa.
  7. Most instructions say cook quinoa with 2 pars of water to one part of quinoa. That’s too porridgey for my taste. Better is 1-to-1 in my opinion. So follow the packet instructions but use 100ml of quinoa and 100ml of water (or stock).
  8. Mix the veges and quinoa and allow to cool.

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